Rice Balls & Risotto

CHILDREN’S RECIPE: Crunchy Red Bell Pepper Rice Balls
Ingredients:
6 oz Finished Tomato Risotto
1 Red Pepper, roasted
1 cup Bread Crumbs
3 cups Corn Oil

Method of Preparation:
Dice the roasted pepper small and mix into the risotto. The into the risotto and roll in one-inch size balls and coat with bread crumbs. In a pot bring the oil to 350f and fry the rice balls until crispy. Let cool so not too hot to eat. Serve with a side of Sour Cream.

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FAMILY RECIPE: Roasted Red Bell Pepper Stuffed with Tomato Risotto
Roasted Red Bell Peppers
Ingredients:
4 Red Bell Peppers
2 Red Tomatoes, sliced in half
2 cloves Garlic, chopped fine
2 sprigs Thyme, pick the leaves off
2 oz Olive Oil
Salt and Pepper

Method of Preparation:
In a bowl mix the tomatoes, Red Peppers with the garlic, thyme, olive oil, and season with salt and pepper. Roast in an oven at 400f for 15 minutes. Remove and let cool. Dice the tomato and cut the top of the pepper off and remove the seeds. Keeping them intact.

Risotto
Ingredients:
8 oz Carnaroli Rice
2 cups Chicken stock or vegetable stock
1 cup White Wine
3 oz White Onion, diced small
1 clove Garlic, minced
3 oz Olive Oil
1 Jalapeno Pepper, diced small and no seeds
Salt and Pepper

Method of Preparation:
Put the vegetable stock in a separate pot and bring to a boil and let simmer. Set aside. In a second pot cook the onion then the garlic until soft. Add the Carnaroli rice stir into the onions garlic and olive oil to coat the rice. Then pour the wine in with the rice and stir. Bring the wine to a simmer for one minute.

Lastly, add the vegetable stock and bring up to a boil stir and turn. Then take off the heat. Cover and let sit for 20 minutes. You can cool and refrigerate and finish when you like. Your risotto can be finish in 6 minutes.

Risotto & Scallops

FAMILY RECIPE: Roasted Garlic and Carrot Risotto with Caramelized Scallops
Ingredients:
2 cups Carnaroli or Arborio Rice
5 cups Vegetable Stock or Water
1 cup Parmesan Cheese
Sea Salt
1 tsp Chopped Rosemary
4 oz Chopped Onion
1 oz Chopped Garlic
4 oz Olive Oil
2 oz Parmesan
1 Lemon cut in half
2 oz Arugula

Carrot Puree
8 oz Carrot cut into one-inch cut
6 Garlic Cloves
4 oz Olive Oil
1 qt Water

Method of Preparation:
In a one-gallon pot start with olive oil then add the garlic when light brown, add the carrot and the water. Bring to a simmer and cook until soft. Remove the carrots and garlic and put them into a blender. Blend until smooth remove and place to the side.

Heat an 8qt Pot. Add olive oil then onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Then add the 4 cups of Vegetable stock. Bring to a boil and put aside for 20 minutes.

When ready to serve to bring the 1 cup of water up to a boil add the rice and stir until tender than the carrot puree and parmesan. And last, add the rosemary. Salt and Pepper

Dry the scallops and season with salt. Drying them helps them get a nice brown color. I a very hot pan put the olive oil and then the scallops. Just brown each side.

To Plate in one bowl put risotto and place cold sour cream. For the child.

On a plate put risotto and the scallops on top. I like arugula with lemon salt and pepper.

Soup & Risotto

CHILDREN’S RECIPE: Roasted Tomato Soup and Grilled Cheese
Roasted Tomatoes:
Ingredients:
6 Tomatoes, sliced
2 sprigs Thyme
3 cloves Garlic, chopped
Salt, Pepper to taste

Method of Preparation:
Season tomatoes with thyme, garlic, salt and pepper in olive oil, cook in oven at 350F for 10 minutes.

Roasted Tomato Soup and Grilled Cheese:
Ingredients:
8 small Buns, sliced
4 oz Butter
8 slices Gruyere Cheese
Roasted Tomatoes
¼ cup Water

Method of Preparation:
Butter the buns and toast in pan over low heat. Remove from heat, form sandwiches with the cheese and put back in pan to melt cheese. Add water to roasted tomato and puree into a soup. Put the soup in a cup and serve with the grilled cheese on the side.

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FAMILY RECIPE: Roasted Tomato Lobster Risotto
Ingredients:
2 Lobster Tails, blanched and chopped
2 tbsp Sea Salt
4 cups Water
2 cups Rice; Vialone Nano or any risotto variety
½ cup White Wine
½ cup Olive Oil
½ cup Onion, chopped
1 tbsp Garlic, chopped
1 cup Chicken Stock or Water
2 Roasted Tomatoes, chopped, from children’s recipe
1 cup Parmesan Cheese
1 tsp Rosemary, chopped

Method of Preparation:
Blanch lobster tails in salted water. To blanch rice, bring to a simmer in white wine and hot stock from lobsters, optional; cover and let sit.  Heat olive oil in pot, add onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Add water, Roasted Tomatoes and lobster to rice. Add cheese and rosemary, stir and serve.

Hash Browns & Salmon

CHILDREN’S RECIPE: Idaho Potato & Veggie Hash Browns with Scrambled Eggs
Ingredients:
1 large Idaho Potato, cooked and shredded
1 tbsp Light Cooking Oil
½ cup Zucchini, shredded 
½ cup Carrot, shredded
½ cup Broccoli Florets, cooked
½ tbsp Butter
Salt, Pepper to taste
2 Eggs, scrambled

Method of Preparation:
Microwave potato for 7 minutes; should still be firm, allow to cool and shred on a box grater. In a non-stick pan, heat oil. Add shredded potatoes and cook on medium heat until they start to brown. Add zucchini, carrots, broccoli and cook until lightly browned. Finish with butter, season with salt and pepper. Serve with scrambled eggs.

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FAMILY RECIPE: Idaho Potato Risotto with Smoked Salmon
Ingredients:
1½ tbsp Butter
1 Shallot, minced
2 Idaho Potatoes, peeled and diced fine
Salt, Pepper to taste
¾ cup Vegetable or Chicken Broth
1 tbsp Dill, chopped
2 tbsp Chives, minced
¼ cup Smoked Salmon, chopped

Method of Preparation:
In a small pot, melt butter and sauté shallots. Add potato and coat with butter, sauté for a minute or so. Season with salt and pepper. Add half the broth and simmer until evaporated. Add remaining broth, and cook until potatoes are slightly firm. Finish with herbs and smoked salmon. 

Soup & Scallops

CHILDREN’S RECIPE: Butternut Squash Soup with Croutons and Apples
Ingredients:
2 tbsp Olive Oil
1 cup Onions, diced
1 tbsp Ginger, sliced
3 cups Butternut Squash, diced
2 cups Milk or Heavy Cream
1 cup Water
1 Apple, diced; for garnish
Croutons for garnish

Method of Preparation:
Sauté onion and ginger in olive oil. Add squash and roast until squash is tender. Add cream and water simmer for 15-20 minutes until totally soft. Purée in blender until smooth. Place apples and croutons in bowl and pour soup over to serve.

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FAMILY RECIPE: Scallops with Butternut Squash Risotto
Ingredients:
3 tbsp Olive Oil
½ cup Onions, diced fine
2 cup Arborio Rice
1 cup White Wine
2 qts Chicken Stock
2 cups Butternut Squash Purée, from children’s recipe
3 tbsp Pumpkin Seeds, toasted; to garnish
2 tbsp Olive Oil
6 Scallop Salt to taste

Method of Preparation:
In a hot pan add 2 tbs of oil, lightly salt the scallops. When pan is hot, place scallops in pan. Cook until brown on one side, turn and continue cooking for 1-2 minutes.

To make risotto; sweat onion in olive oil until soft. Add rice and slightly toast. Add wine and simmer until dry. Gradually add stock while constantly stirring until rice is al dente. Finish by folding in the squash purée. Top with scallops and garnish with toasted pumpkin seeds.